Who says buffalo chicken can't be healthy? Broiled chicken paired with a buffalo sauce made with Greek yogurt lightens up and adds extra protein to this American classic. Serve over this crisp, crunchy salad for a quick and healthy meal.
1 head romaine lettuce, thick spines removed, chopped
1 head red leaf lettuce, thick spines removed, chopped
1 yellow bell pepper, seeded and thinly sliced
1 pint grape tomatoes, halved
1 cup peeled and shredded carrots
2 oz blue cheese, crumbled (about ½ cup)
Preheat broiler to high. Place chicken on a baking sheet coated with cooking spray. Lightly mist chicken with cooking spray and sprinkle evenly on both sides with paprika, chile powder and salt. Broil 6 to 8 inches from heat until center of chicken is no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 3 to 5 minutes before cutting into bite-size chunks.
In a blender, purée onion, yogurt, buttermilk and hot sauce. Divide romaine and red leaf lettuces among 4 plates and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese.
Serving Size: 2 1/2 cups vegetables, 2/3 cup chicken, 1/4 cup dressing and 2 tbsp blue cheese